SLOW-ROASTED TOMATO CROSTINI

Slow-Roasted Tomato Crostini image

Yield Makes 6 servings

Number Of Ingredients 6

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6 medium plum tomatoes (1 lb), halved lengthwise
2 tablespoons extra-virgin olive oil plus additional for brushing
7 garlic cloves, unpeeled
12 1/2-inch-thick slices baguette or Italian bread (about 2 1/2 inches wide)
1 to 2 tablespoons finely sliced fresh mint
4 Kalamata or other brine-cured black olives, pitted and chopped

Steps:

Preheat oven to 350°F.
Arrange tomatoes, cut sides up, in a shallow baking dish just large enough to hold them in 1 layer. Drizzle with 2 tablespoons oil and season with salt and pepper. Scatter garlic around tomatoes, then roast in middle of oven until tomatoes are tender and skins are wrinkled, about 1 hour. Cool, then transfer tomatoes to a plate, reserving garlic and oil in baking dish.
While tomatoes are cooling, put bread slices on a baking sheet and brush lightly on both sides with additional oil. Bake in middle of oven until golden, 15 to 18 minutes.
Peel roasted garlic cloves and mash to a paste with oil and juices from baking dish. Spread paste on toasts, then top each toast with a tomato half, cut side up.
Serve crostini topped with mint and olives.